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COMPARATIVE EVALUATION OF PHENOLIC ACIDS AND ALDEHYDES IN DOMESTIC AND IMPORTED BRANDY DISTILLATES

I. V. Oseledtseva, T.I. Guguchkina

Abstract

The results of studies of the composition of phenolic acids and aldehydes aged cognac spirits produced in Russia, Ukraine,Armenia,Azerbaijan,FranceandSpainarepresented.Typicalrangesofvaryingconcentrationsofphenolicaldehydesandacidsare installed. Analysis of the ratios of aromatic components in pairs: syringaldehyde/vanillin, syringaldehyde/syring acid,vanillin/vanillic acid, vanillin/coniferyl aldehyde, syringaldehyde/sinapic aldehyde, syring acid/vanillic acid carried out.

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Available abstract

Key concepts: Syringaldehyde, Vanillin, Vanillic acid, Chemistry, Aldehyde, Organic chemistry, Food science, Catalysis